- 4 tablespoons butter
- 3 ribs celery, finely chopped
- 2 teaspoon Old Bay seasoning
- 2 teaspoons dried thyme
- 4 – 6 cloves garlic chopped
- 4 tablespoons flour
- 2 cups shrimp stock made from shells or equal amount of bottled clam broth
- 1/2 cup chopped frozen spinach
- 1 bay leaf
- 1 teaspoon lemon zest, finely grated
- 4 tablespoons brandy or dry sherry
- 1 cup whole milk
- 1 cup heavy cream
- 1 lb large shrimp peeled and deveined – save peels to make stock for bisque
- 1 lb can pasteurized crab claw meat
- 2 dozen little neck clams
Saute celery in butter until soft, about 5 minutes.
Add Old Bay, thyme and garlic and saute another 3 minutes or until garlic is soft.
Add the flour and stir while cooking for 2 to 3 minutes.
Add shrimp stock and bring to boil. Stir while boiling for 2 minutes or until thickened.
Add spinach, bay leaf, lemon zest and brandy. Simmer for 20 to 30 minutes to mingle flavors.
Add milk and cream and simmer for 10 minutes stirring occasionally. Make sure soup does not come to a boil after adding milk and cream.
Add seafood and heat through until clams open.
Taste for need to salt. Clams are usually very salty, so don’t add salt until clams have opened and clam juice is incorporated. Salt to taste at this point.
Serve immediately in large shallow bowls making sure clams are evenly distributed.